Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled
1 egg, separated, yolk beaten with enough milk to
    equal 2/3 cups - reserve white

Filling
1 cup crushed corn flakes
8 to 10 medium (8 cup) tart cooking apples, peeled and sliced
1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons granulated sugar

Glaze
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Preheat oven to 350 degrees F.

In a medium bowl combine flour and salt; cut in butter until crumbly. With fork, stir in egg yolk and milk until dough forms a ball; divide in half. On lightly floured surface roll 1/2 of dough into 15 x 10-inch rectangle; place on bottom of a 15 x 10 x 1-inch jellyroll pan. Sprinkle with corn flakes; top with apples.

In a small bowl combine 1 cup sugar, 1 /2 teaspoons cinnamon and nutmeg. Sprinkle over apples. Roll remaining half of dough into a 15 x 1/2 x 10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust.

In a small bowl stir together 2 tablespoons sugar and remaining cinnamon; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

In a small bowl stir together confectioners' sugar, vanilla extract and enough milk for desired glazing consistency; drizzle over warm bars.